Chocolate Kiss Dessert in a Glass with Raspberries: A Quick, Heavenly Treat in Just 15 Minutes
Looking for a quick, no-bake dessert that’s both easy and impressive? This Chocolate Kiss Dessert with Raspberries is the perfect treat! With creamy quark, airy marshmallow cream, and fresh raspberry sauce, it’s a deliciously simple dessert that’s ready in just 15 minutes. Perfect for beginners and guaranteed to wow your guests!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
For the Cream:
- 200 ml cold cream
- 1 packet cream stiffener (helps stabilize whipped cream)
- 40 g sugar
- 500 g quark (20% fat content)
- 9 Super Dickmann’s (large chocolate marshmallows)
For the Raspberry Sauce:
- 200 g fresh raspberries
- 1 tablespoon lemon juice (helps balance the sweetness and brighten the raspberry flavor)
For Decoration:
- 12 fresh raspberries
- Fresh mint leaves (for a pop of color and added freshness)
- 4 wafer bases of chocolate kisses (adds a delightful crunch to contrast the creamy texture)
Instructions
- Prepare the Cream
Start by pouring the cold cream, cream stiffener, and sugar into your mixing bowl. Use a hand mixer or Thermomix to beat the mixture on medium-high speed (around level 3.5) until the cream reaches stiff peaks. This should take about 2 minutes, but make sure to keep an eye on it to prevent overwhipping. The cream should be light, airy, and firm. You don’t want it runny—stiff peaks mean it will hold its shape when lifted with a spoon or whisk. - Add the Marshmallow Filling and Quark
Next, carefully remove the chocolate wafers from the Super Dickmann’s marshmallows. Add the marshmallow and chocolate mixture to the whipped cream, followed by the quark. Use a spatula to gently fold these ingredients together for about 20 seconds. Be gentle to avoid deflating the whipped cream. The result should be a smooth and fluffy mixture with a slightly sweet, marshmallow flavor. - Prepare the Raspberry Sauce
Now, it’s time to make the raspberry sauce. In a separate bowl, add the fresh raspberries and lemon juice. Puree the raspberries until smooth using a blender, hand mixer, or Thermomix (set to speed 6 for about 20 seconds). The lemon juice adds a zesty kick that balances the sweetness of the raspberries. If you prefer a smoother sauce, you can strain the puree to remove any seeds. - Assemble the Dessert
Take four dessert glasses and spoon about 2/3 of the raspberry sauce into the bottom of each. This will form a fresh, fruity base. Then, scoop the creamy quark mixture into the glasses on top of the raspberry sauce. You can use a spoon or, for a more elegant touch, a piping bag to neatly layer the cream. After adding the cream, drizzle the remaining raspberry sauce on top of the layers for a burst of color. - Garnish
For the finishing touch, top each glass with fresh raspberries, mint leaves, and a wafer base of chocolate kisses. The wafer adds a crunchy element that contrasts beautifully with the smooth cream and sweet raspberry sauce. The fresh mint leaves add a pop of color and a refreshing scent that completes the dessert. If you like, you can crush the wafer bases slightly before garnishing to create a crumbled effect for added texture. - Chill and Serve
Once your dessert is assembled, you can refrigerate it for a few hours, or up to overnight, to allow the flavors to meld together. If you’re serving it immediately, the dessert will still taste delicious, but chilling it helps the layers set and makes it even more refreshing. If you’re not serving right away, don’t forget to add the wafer bases shortly before serving so they don’t get soggy.
Notes
- Whipping the Cream
If you’re not sure whether the cream is whipped enough, check for stiff peaks. If the cream is holding its shape and doesn’t fall when you lift the whisk, it’s ready. If you overwhip, you may end up with butter, so it’s best to stop as soon as it’s firm enough. - Handling the Chocolate Wafers
To make it easier to remove the chocolate wafers from the Super Dickmann’s marshmallows, microwave them for 5-10 seconds to soften the chocolate slightly. This will make the wafers easier to peel off. - No Piping Bag? No Problem
If you don’t have a piping bag to layer the cream into the glasses, you can use a spoon or even a zip-lock bag with the tip of the corner cut off. This will give you more control over how the cream is piped into the glasses.